At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Sep 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Carl's Jr #7025 got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Carl's Jr #7025?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Carl's Jr #7025's team
Is this your place?
Welcome, Carl's Jr #7025. We'll walk through this together, one item at a time. To log the fixes, claim Carl's Jr #7025 first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Carl's Jr #7025We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Time as a control not marked or loggedThe county found: “Not following time control log procedures: Sauces in cold holding including (santa fe sauce) in cold holding prep line…”
First step: The 4-hour option
Then the next one: Food on the floor or under drips
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 3-305.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 24, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Sep 24, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Not following time control log procedures: Sauces in cold holding including (santa fe sauce) in cold holding prep line measured at 51F. PIC stated items had been place in compartment since 9am over 4 hour mark. Sliced tomatoes were incorrectly labeled on Time temp. control. PIC stated sliced tomatoes had been placed on TPHC starting at 1PM, and had to be discarded at 5pm. Time log stated 4pm discard. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Santa Fe sauce was voluntarily condemned and discarded. Tomatoes were properly time logged.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Carl's Jr #7025? Fix it
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of onions and box of cheese stored on the floor in walk in fridge. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Carl's Jr #7025? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lacking thermometers in walk in refrigeration units. [CA] Provide thermometer in refrigeration units. Employees could not provide a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Carl's Jr #7025? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed dropping a bag of sauce on the floor, picked it up, then proceeded to handle other bags of sauce before being stopped. [CA] Wash hands in between switching tasks, or after potential contamination may have occurred. [COS] Instructed employee to de-glove and wash hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Carl's Jr #7025? Fix it
EarlierMar 11, 2026Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of brown sludge in the floor sink that the soda machines in the customer service area drain into. [CA] Clean regularly to prevent the attraction of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal items (purse, draw string bag) stored on top of cases of soda syrup in the back kitchen area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K07 Proper hot and cold holding temperatures
Guacamole with diced tomatoes measured 38F to 46F from bottom to top while maintained in the prep cooler across from the cook-line. Log observed posted to the wall, which states that guacamole is to be discarded every 12 hours. Facility shall decide if they intend to subject guacamole to temperature, or to time control, with the other being used for quality. See "Comments" below. *Note: Presence of diced tomatoes renders the guacamole a potentially hazardous food [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees added ice. Guacamole with diced tomatoes remeasured at 41F or less throughout.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Door of the walk-in freezer is unable to fully close. Sheet metal on the outer, lower portion of the exterior is warped and appears to be iced in place, thus rendering the door incapable of closing. *Note: Ambient of the walk-in freezer measured at 16F [CA] Equipment shall be maintained in good repair.
EarlierAug 11, 2025Routine inspection90 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Fried onion rings, a fried jalapeno, and french fries measured 100F-107F in a countertop hot holding unit to the left of the cook-line. Per the PIC, the food had been cooked 1 hour prior. [CA] Potentially hazardous food intended for hot holding shall be held at or above 135F. *Note: Equipment intended for hot holding must be capable of maintaining food at or above 135F. [COS] Fried onion rings and fried pepper moved to basket hot holding units. French fries to be used within the next 3 hours (4 hours following initially being cooked).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Large amount of sticky residue/buildup observed on the lower shelf behind the two soda dispensers in the front service area. 2. Large amount of grease/accumulated food buildup observed on the back of cooking equipment at the cook-line. [CA] Clean and sanitize the affected areas. Maintain clean to prevent the attraction of pests and/or vermin.
EarlierFeb 5, 2025Routine inspection86 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
There was no up to date time/temperature logs for/on the diced tomato and cheese stored on the preparation table using time as a public health control method. The PIC said the products were taken from the walk-in cooler two hours ago. [CA] Any food product stored outside the safe temperature zone (room temperature) must be monitored using time/temperature log. The PIC updated the time/temperature log to use the specified food products within the next two hours (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk-in cooler door's gaskets are worn out and creates a gap between the door and wall. [CA] Replace the gaskets and seal the gap immediately.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy slime and mold-like growth was observed on the floor sink located below the soda dispenser. There was excessive spider web buildup on the wall behind the soda dispenser as well.. [CA] Conduct a thorough and regular cleaning on the floor and wall areas.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Carl's Jr #7025, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food on the floor or under drips Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Hands not washed when needed Read the free guide
Call Carl's Jr #7025
Ask for the manager. Carl's Jr #7025 can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Carl's Jr #7025?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 85 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.